Roasted Sweet Potato and Pesto Quinoa Salad

Roasted Sweet Potato and Pesto Quinoa Salad

 Adapted from: http://cookieandkate.com/2015/quinoa-salad-recipe-with-roasted-sweet-potato-kale/

Ingredients

Salad

2 medium sweet potatoes

2 T. olive oil

Salt and pepper

1 cup dry quinoa

1 cup water

1 cup chicken or vegetable broth

1 large bunch of curly kale

½ cup roasted, salted sunflower seed kernels

Pesto Dressing

1 small bunch fresh basil

2 T. firmly packed fresh parsley leaves

¼ cup olive oil

2 T. fresh lemon juice

1 garlic clove

1 tsp. honey, molasses, agave nectar, or maple syrup (preferred sweetener)

Dash salt

Directions

1.      Wash and dry sweet potatoes. Chop into bite-sized pieces and toss with olive oil. Spread out on rimmed baking sheet and season with salt and pepper. Roast for 15 minutes at 425 degrees, stirring once halfway through.

2.      Meanwhile, rinse quinoa in a fine-mesh strainer (a nutmilk bag works well) to remove bitter residue. Add to medium saucepan along with water and broth. Bring to a boil, then simmer, covered, 10-15 minutes, until all liquid is absorbed. Turn off heat and steam while preparing remainder of dish.

3.      Combine all dressing ingredients in a food processor. Pulse til smooth.

4.      Chop kale into bite-sized pieces, remove stems. You may choose to saute til just wilted, or serve raw. If serving raw, “massage” the kale in a large bowl for 30 seconds, until the kale is fragrant and darker in color.

5.      Add sweet potatoes, quinoa, sunflower seeds to the kale and mix well.

6.      Drizzle with dressing and stir to combine.

7.      Can serve this dish warm or cold!